Potato Latkes with Smoked Fish and Sour Cream

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

These crispy potato pancakes are traditionally eaten with apple sauce and soured cream for Hanukkah. Smoked fish makes an excellent topping, but they’re equally good topped with a fried or poached egg.

Ingredients

  • 1 kg potatoes, peeled and left in cold water until needed
  • 1 onion, peeled
  • 25

Method

Finely grate the potatoes and onion and mix together. Squeeze out as much moisture as you can by pressing them down in a colander or rolling them in a tea towel and wringing tightly.

Put the potato and onion into a bowl with the flour and beaten egg, then season with salt and pepper and mix well.

Heat the oil in a frying pan over a medium–high heat until hot, then, working in ba